Description
Frikadeller are traditionally made with ground pork and veal, making them slightly lighter in consistency and flavor than their Swedish counterpart. They are also more oval in shape, but man, are they delicious.
Ingredients
- 1/2 lb (225 g) ground veal
- 1/2 lb (225 g) ground pork
- 1 onion, grated
- 1 egg
- 2 tbsp flour
- 2 tbsp breadcrumbs
- 1/2 tsp nutmeg
- 1 tsp mustard
- 1/2 cup (1.2 dl) milk
- 1 tsp coarse salt
- Freshly ground white pepper, to taste
- 3 tbsp butter
- 1 tbsp vegetable oil
Instructions
In a large mixing bowl, combine veal, pork, onion, egg, flour, breadcrumbs, nutmeg, mustard, salt, and a pinch of white pepper.
Pour in the milk and mix thoroughly for a few minutes until the mixture is smooth and well combined. Cover the bowl with plastic wrap and refrigerate for at least one hour.
Heat the butter and vegetable oil in a large frying pan over medium heat. Once the butter has melted and started to foam, dip a tablespoon into the melted butter to coat it.
Use the spoon to scoop up a portion of the meat mixture, and with a second tablespoon, shape it into a quenelle or oval shape.
Place the shaped frikadeller in the hot pan and fry for about 5-7 minutes on each side, or until they are golden brown and cooked through. Work in batches if necessary to avoid overcrowding the pan.
Once all the frikadeller are cooked, serve them warm with boiled new potatoes, your favorite pickles, and a drizzle of the melted butter from the pan.
Notes
- Chill the mix for the full hour. Skip it and the meatballs slump flat in the pan instead of holding their oval shape.
- Shape these with two spoons, not your hands. That is what gives them the flatter, oval look instead of a round meatball.
- All pork works if that is what you have on hand, but the batch comes out heavier without the veal in the mix.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Recipes
- Cuisine: Danish
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Fat: 31 g
- Carbohydrates: 9 g
- Protein: 23 g